Baking without Sugar

Baking without Sugar

by Sophie Michell

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Overview

From an award-winning UK chef, author and Iron Chef guest judge, comes a sugar-free baking guide to satisfy any sweet tooth—includes photos.
 
For food lovers looking to avoid sugar—whether for preference, health needs, or because of an intolerance—giving up desserts and beloved baked treats may seem like a sad necessity. And for people living with diabetes, even natural sugars like honey, dates, and agave are items to avoid. But in Baking Without Sugar, acclaimed chef Sophie Mitchell shows you how to make decadent desserts that are totally sugar-free. From cookies, cakes, and bars to pudding and pies, Sophie shares mouthwatering recipes that prove you can go without sugar and still indulge your sweet tooth.
 
Featuring more than 40 recipes, Baking Without Sugar is the perfect addition to any health-conscious baker’s library.

Product Details

ISBN-13: 9781526729989
Publisher: Pen & Sword Books Limited
Publication date: 05/30/2018
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 104
Sales rank: 114,716
File size: 21 MB
Note: This product may take a few minutes to download.

About the Author

Sophie has also carved out a successful career away from the kitchen as a TV presenter and food writer. She was part of Channel 4's smash hit show Cook Yourself Thin, and co-wrote the book of the same name that went on to sell hundreds of thousands of copies. Other TV highlights include work on Sky Taste, Market Kitchen, Comic Relief, Iron Chef USA and Masterchef. She has worked as an ambassador and consultant to heavyweight global brands including Ocado, Herbal Essences, HaagenDazs, DANONE, Tefal and Lindemann, and has been on the judging panel for the renowned Smith Hotel Awards and the Young National Chef of the Year Awards. She will be appearing at Taste of London this year, and also gives regular talks - recently for Corbin and King and the Boutique Hotelier Show. Sophie is well-regarded by the press and has appeared in and contributed to countless titles from Grazia, YOU, Stella and Healthy Magazine to The Telegraph, The Times, Guardian Weekend and Observer Food Monthly.

Read an Excerpt

CHAPTER 1

CAKES

CARROT CAKE

SERVES 12–16

This is one of those classic cakes that everyone should have a good recipe for. I never get bored of the moist cinnamon, carrot sponge and whipped creamy frosting. It was the first sugar-free cake that I experimented with and it inspired me to write this book, so it's a good one for you all to start with too!

100g coconut flour
150g almond flour
200g Xylitol
2 tsp baking powder
1 tsp bicarb of soda
2 tbsp cinnamon
1 tsp mixed spice
6 medium eggs
300ml milk
200g melted butter
1 tsp vanilla extract
250g carrots, grated
1 medium apple, grated

Icing
800g cream cheese
50g Xylitol icing sugar
50ml maple syrup
1 tsp cinnamon

Preheat the oven to 160C/gas mark 3. Grease and line the base of two 9-inch springform cake tins. Mix all the dry ingredients together in a large bowl, then in a separate bowl, whisk the eggs, butter, vanilla extract and milk.

Peel and grate the carrot on a coarse grater, along with the apple (no need to peel either), then add to the egg mix and stir until combined. Finally, fold in the flour mix and stir well. Divide the mix between the two tins and bake for 40 minutes until a skewer comes out clean and the cake is slightly raised and golden, then take out of the oven and cool completely.

While it is cooling, you can make the icing. Sift the icing sugar and then mix well with the cream cheese, maple syrup and cinnamon. When you are ready, spread a generous layer of cream cheese frosting on the first half of the cake, place the second layer on top and then add a layer of frosting. Sprinkle with cinnamon and serve.

PISTACHIO CAKE WITH ROSEWATER ICING

SERVES 6

This is the ultimate pretty party cake. I love the flavours of pistachio and rose together, and the greens and pinks make me incredibly happy. This is a time where I get out my vintage crockery and go to town. I have inherited lots of beautiful china (including the ones in the picture) and I love to bring them out and think of years of my family enjoying them.

Butter or vegetable oil, for greasing
300g pistachios
4 tbsp Xylitol
8 free-range egg whites

Filling
200ml double cream
1 tsp vanilla extract

Icing
200g Xylitol icing sugar
1 tsp rosewater splash of water to get to icing consistency
(rose petals and pistachios to decorate)

Preheat the oven to 160C/gas mark 3. Grease and line a 5/6-inch cake tin. Blitz the pistachios and half the Xylitol in a blender until fine and powdery. Whisk the egg whites until they form soft peaks and then gently, one spoonful at a time, with whisking in between, add the remaining Xylitol and whisk until stiff. Then fold in the powdered nut mix and mix well.

Pour into the cake tin and bake for 30 minutes, then cool. When cooled completely, whisk the double cream and vanilla together to form soft peaks. Slice the cake VERY carefully horizontally across into three layers (it is extremely delicate, so please be gentle). Spread half of the cream mix on the bottom layer, then place another layer of cake and cream, and place the final cake layer on top. To make the icing, whisk the icing sugar, rosewater and water together, then drizzle over the cake and decorate with rose petals and pistachios.

CHOCOLATE CAKE

SERVES 8

Chocolate cake is one of those dishes that I could not think about making without sugar and gluten, as it really represents indulgence to me. I wanted this to be a really normal chocolate sponge cake with the kind of frosting you get in cake stores, and it worked! I know there is some sugar in chocolate, but if you stick to good quality dark chocolate with high cocoa solids, it's not much, and you benefit from all those antioxidants too.

100g cocoa
50g cup coconut flour
3 tsp baking powder Pinch of salt
6 eggs
125g Xylitol
75g melted butter
180ml soured cream
1 tsp vanilla paste

Frosting
200g dark chocolate
100g butter
200g cream cheese
150g Xylitol icing sugar
2 tbsp cocoa powder
1 tsp vanilla extract
150ml double cream

This is such a simple cake! Preheat the oven to 160C/gas mark 3, then line and grease an 8-inch cake tin. Mix all the dried ingredients together in one bowl, then all the wet in another. Combine and mix well. Bake for 45-50 minutes and then cool.

While this is cooking, you can make the frosting. Add the butter and chocolate to a small saucepan and very slowly, on a low heat, melt (you can also do this in a bowl over simmering water if you are worried about it splitting or burning). Then sift the cocoa and icing sugar into a large mixing bowl, add and combine the cream cheese and vanilla, and mix well. Finally, add the melted chocolate and butter and the double cream. Mix carefully.

When cooled, carefully cut horizontally across into two, then spread the chocolate frosting on the bottom layer. Place the top back on and then spread a thick layer of frosting on top. Chill and then serve.

MANDARIN, ROSEMARY, OLIVE OIL AND ALMOND CAKE

SERVES 8–10

This is already a classic Mediterranean recipe that I haven't really adapted much past adding the rosemary and olive oil. My family lives in Greece and this reminds me of the cakes we get there. It will bring a little bit of sunshine to your day too. I generally don't like massively sweet cakes and this is the perfect breakfast cake with some Greek style yoghurt.

3 mandarins
6 eggs
200g Xylitol
250g ground almonds
100ml extra virgin olive oil
1 tsp baking powder
1 handful flaked almonds
1 sprig rosemary

Put the mandarins in a pan with some cold water, bring to the boil and cook for two hours. Don't forget to keep covering them in water, as they can boil dry. When the two hours are up, drain off and cool. When cooled, cut each mandarin in half and remove the pips. Then place the mandarins - skins, pith, fruit and all – into a blender and give a quick blitz into a relatively smooth puree. Preheat the oven to 190C/gas mark 5. Oil and line a 21cm/ 8-inch springform tin.

Beat the eggs and oil together and add the Xylitol, almonds and baking powder, and finally the pulped mandarins.

Place the sprig of rosemary in the bottom of the lined tin; the rosemary will add a delicate flavour. Pour the cake mixture into the tin and bake for an hour, when a skewer should come out clean; you'll probably have to cover with foil or greaseproof paper after about 40 minutes to stop the top burning. Remove from the oven and, leaving it in the tin, place on a rack to cool. When completely cooled, turn upside down, take out of the tin, sprinkle with some flaked almonds and serve with Greek yoghurt.

EARL GREY CHAI MUFFIN BITES

MAKES ABOUT 24

This is possibly one of my favourite recipes in the book as the aromatic combination of the infused Earl Grey, spices and soft spelt sponge is a winner. I have kept nearly all the recipes gluten-free, but spelt is such a good flour to cook with that I couldn't help but add a few recipes using it. Spelt flour is great for diabetics (as it is slow releasing and has a low GI) and a lot of people who are wheat intolerant can process it too. I have used wholemeal here, as it makes it even better for you, but the white spelt flour is fabulous in sauces and baking too. If you do have an intolerance to wheat, then sampling this is all about trial and error, so listen to what your body is telling you and introduce it slowly.

450ml full fat milk
2 Earl Grey teabags
4 cardamom pods, squashed
200g wholemeal spelt flour
200g Xylitol
1 tsp baking powder
1 tsp bicarb of soda
1 tsp salt
1 tsp cinnamon
1 tsp mixed spice
½ tsp ground cloves
½ tsp freshly grated nutmeg
½ tsp turmeric
1 egg
¼ cup vegetable oil
100g butter (softened for greasing the mini muffin trays)

Spiced sugar
200g Xylitol
1 tsp cinnamon
1 tsp mixed spices

Preheat the oven to 180C/gas mark 4 and soften the butter. To get started, infuse the milk by pouring it into a small saucepan, adding the tea bags and cardamom, then slowly bringing to just below boil on a medium heat. It will take about 8-10 minutes. Take it off the heat and leave to cool. Mix all the dried ingredients together in a large bowl, then in a separate bowl mix the infused milk, egg and vegetable oil together and then whisk into the dry mix.

Take two small muffin tins and line generously with softened butter, then spoon a dessert spoonful in each muffin indentation. Bake for 10 minutes until risen and spongy, then take out and cool. Finally, blitz the spices and sugar together until fine and then sprinkle over while still warm. Serve warm or cool, and keep in an airtight container once cooled.

BUCKWHEAT, CHESTNUT CRÊPE CAKE

SERVES 10–12

This cake is a real showstopper, but I am not going to lie, it takes time – a lot of time. You need to make 30 crêpes, but it can be quite therapeutic and once you get into the swing of it, you can do it easily. It's a good one for Christmas – get your family to keep you company and make it an occasion in itself.

Buckwheat pancakes
1kg buckwheat flour
1 tsp salt
3 eggs
1L milk
600ml water
150g melted butter

Chestnut mix
500g unsweetened chestnut puree
100g Xylitol
100ml double cream
25ml maple syrup
1 tsp vanilla extract

Whipped cream
2 tbsp brandy (optional)
500ml double cream
1 tsp vanilla seeds from a pod or good quality paste Persimmon, cape gooseberries and gold leaf to decorate

Firstly mix the buckwheat flour and salt together in a large bowl. Then mix the eggs, milk, water and melted butter together in another. Carefully pour the liquids into the dry mix and whisk well to combine without any lumps, and then let the batter sit for 30 minutes. Using a pancake or crêpe pan (preferably non-stick) make about 30 pancakes. The best method for this is to heat the pan up super hot, add about 2 tablespoons of neutral (nonflavoured) oil, and some butter, and drain the excess off in a small heatproof container by the stove, keeping just enough to grease the bottom of the pan.

Using a large ladle, scoop up the batter, filling the ladle about two-thirds full. Then spoon into the pan, quickly swirl around to cover and use a small palette knife to spread more. Cook for a few minutes, and then flip over. I know this takes ages, but try to enjoy the process; it is worth it. Why not rope someone in to hang out and chat with you while you do it? You can make the crêpes up to two days ahead and then assemble on the actual day.

Keep the crêpes piled up on a plate and then start on the filling. For the chestnut layer, beat the chestnut puree with the vanilla, sweetener, cream and maple syrup, and then set aside. Then whip the cream and the vanilla up to soft peaks in a separate bowl. When they are both ready you can start to layer up the cake. I do crêpe, chestnut puree, then crêpe, then cream, and repeat 30 times. Spread thinly and evenly, so when you cut into it you have lots of beautiful equal layers. When you get to the top, add another layer of cream, and then decorate with sliced persimmon and cape gooseberries.

CHAPTER 2

BISCUITS, BARS AND PANCAKES

MILLIONAIRE'S SHORTBREA

MAKES 12–15

Millionaire's shortbread is a classic sweet that my grandma used to make for me when I spent time with her in Cheshire, so it is a firm favourite of mine. Since being diagnosed with insulin resistance it's been off my list of allowed foods, so I was delighted to develop this recipe.

Shortbread
150g coconut flour
50g of Xylitol
150g butter pinch of salt

Caramel
300g smooth almond butter (wholegrain)
100g maple syrup
200g brown sweetener (Sukrin is good)
250g cup coconut oil, melted
1 tsp vanilla extract Pinch of salt

Chocolate topping
100ml coconut oil, melted
100g cup dark chocolate, melted Sea salt flakes

Preheat the oven to 180C/gas mark 4. Grease a 14 x 5-inch pan and line with baking paper. Mix the coconut flour, Xylitol and salt in a bowl. Melt the butter, mix into the flour and shape into a dough. Place the dough into the tin as level as possible, press down to be smooth. Bake for 10 minutes and then cool.

For the filling, mix all the ingredients together in a pan, heat until they are combined well and then pour over the shortbread base. Cool completely and allow to set in the fridge before adding the caramel layer.

For the topping, mix all the ingredients in another small pan and gently warm through until the chocolate is melted. Pour over the chilled caramel and sprinkle with the sea salt flakes. Then pop back in the fridge until set and cut into fingers or squares when ready to serve. I keep this in the fridge as the caramel can get soft when it warms up.

RASPBERRY AND ALMOND TRAYBAKE

MAKES 14 SLICES

The smell of freshly baked frangipane (the classic French almond sponge) coming out of the oven is amazing. This is a bake that needs to be cooled completely before you eat it. It will keep for a week or so in an airtight container kept in a cool place, and is good for school lunches and snacks too. It also works with all sorts of fruit, so is a fantastic seasonal bake. I make it with plums in autumn, rhubarb in winter, and strawberries or blueberries in summer.

200g butter
100g Xylitol
4 drops Stevia
270g almond flour
1 tsp gluten-free baking powder
4 eggs
1 tsp almond extract
250g raspberries
1 tbsp Xylitol icing sugar

Preheat the oven to 160C/gas mark 3. Grease and line a tin of approximately 6 x 11 - inches. Take a medium sized bowl, beat together the butter and Xylitol until well combined and light in colour (this should take about 5-8 minutes by hand). Then gradually add the eggs one by one, Stevia drops and almond extract, scraping the sides down in between to mix thoroughly. Mix the almond flour and baking powder together, and then fold into the egg and butter mix. Stir in well and then spoon into the baking tray. Spread and smooth out and then press in all the raspberries.

Bake for 40-50 minutes or until golden and cooked through. Don't worry that its appearance isn't firm at this stage. Then take out of the oven, cool completely and dust with the icing sugar. Serve with clotted cream if desired.

PROTEIN RICOTTA PANCAKES WITH STREAKY BACON AND SMOKED MAPLE SYRUP

SERVES 4

Pancakes used to be my favourite breakfast, but they would make my blood sugar spike and crash so much that I had to stop eating them. I used to especially love the big fluffy ones served in the US with masses of maple syrup and bacon. Well, here are some that you can eat without feeling you're doing yourself any damage. Yes, the maple syrup is a sugar, but it has a lower GI than white sugar, and the bacon, ricotta and eggs add valuable protein to slow down the insulin reaction.

250g ricotta
25g coconut flour
2 eggs (separated)
1 tsp Xylitol
1 tsp vanilla extract
100ml milk
4 rashers of streaky bacon
3 tbsp maple syrup
150g butter
1 tsp smoked sea salt
½ tsp Espelette chilli pepper flakes

Firstly, make the chilli maple butter. I like to have this in my fridge or freezer to bring out for pancakes when needed. Basically you just soften the butter, then beat it together with the maple syrup, chilli flakes and smoked salt. You can roll it into a sausage, wrap in cling film and slice when you need it.

Mix the ricotta, coconut flour, Xylitol, vanilla and egg yolks together. Then add the milk and whisk well. In a separate bowl, whisk the egg whites until they make soft peaks and then fold into the batter. Heat the grill up high and place the bacon on a tray and then under the grill and cook until crisp and golden, then keep warm in a low oven.

Heat a non-stick frying pan to a medium heat, add a splash of oil and then add two large dessert spoonfuls of mixture for each pancake into the pan, and cook for 3 minutes on each side, until golden brown. You can probably fit about four in the pan at the same time. Keep them warm in the oven and continue to cook all the mix. Then serve with the streaky bacon, some melted chilli maple butter and some extra maple syrup if desired.

AMARETTI BISCUITS

MAKES 10–12 DF

Amaretti biscuits are such a classic and so easy to make. They are the perfect accompaniment to a strong coffee mid-morning and the joy is that you are actually having a protein ball, full of good fats, even though it tastes super indulgent. I still can't believe I am eating sugar-free, high protein goodies with this recipe; it's only when I don't get the crazy highs and lows of the sugar hit that I truly appreciate their goodness.

2 large egg whites
200g ground almonds
½ tsp almond essence
1 tbsp amaretto
150g Xylitol
50g Xylitol icing sugar

Preheat the oven to 150C/gas mark 2. Then line a baking sheet with baking paper. Add the ground almonds to a bowl and add the almond essence. Whisk the egg whites to stiff peaks and fold into the almond mix. Combine well and then add the amaretto liqueur. Take about a dessert spoon of the mix, roll into a ball then roll in the icing sugar. Place on the tray and bake for 20 minutes, until the biscuits start to puff up and crack. Remove from the oven, cool and serve.

(Continues…)


Excerpted from "Baking Without Sugar"
by .
Copyright © 2018 Sophie Michell.
Excerpted by permission of Pen and Sword Books Ltd.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction,
Cakes,
Biscuits, Bars and Pancakes,
Puddings and Pies,
Savoury Titbits,
Extras,
Glossary of ingredients and useful notes,

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Baking without Sugar 3 out of 5 based on 0 ratings. 2 reviews.
Anonymous 11 months ago
The recipes look fsntastic, but I was surprised how short this "book" was. I would have expected more recipes.
Katy_madellio_Cooper More than 1 year ago
One thing I wish I had known before I bought this book is that the sweetener used is xylitol. Xylitol is toxic to dogs and so it's not something I will have in my house or will use. If I had known that, I would not have bought the book. That's actually the reason I'm writing this "review" -- so anyone who has issues with xylitol will know this isn't the book for them.